Meat Processed Product Specialzied Alginate

Compound Meat Product Improver Introduction: This improver is mainly consisting of sodium alginate, mainly used in meat product. It can improve the water hold capacity, emulsifying performance and intermolecular absorption force. It brings big improvement on the utilization rate, product yield, the taste and much more economic benefit.Main Components: Sodium Alginate, Calcium Salt, Phosphate.Specification: Item Index Moisture≤15.0%Particle size90% passing 60mesh sieveLead (Pb)≤3.4ppmArsenic (As)≤2.1ppmPlease note that parameter could be adjusted according to your requirement.Function: This compound can form heat-irreversible gel and supersede gelatin or carrageenan.Better performance in minced meat binding.   Improving water hold capacity and decreasing water loss.3.  Adding 20-40% weight.Application: Meat ball, fish ball, meat pie, ham, sausageUsage: Dry powder: Add 2 grams dry powder to100 grams minced meat, then pour 30-40ml water. Fill or pellet after the mixture disperse evenly, then quick freeze after 4-6 hours cold storage.Suspension solution：Dissolve 1.5-2.0 grams dry powder into 30-40ml water and add 100 grams minced meat after the mixture disperses evenly. Fill or pellet after stirring homogeneously, then quick freeze after 4-6 hours cold storage.Package: 25kg plastic woven bags with PE liner inside